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Drunken Maple Clams

Drunken Clams
1 lb Italian Sausage
24 Small Clams, cleaned
1 Medium Fennel
2 Cloves Garlic
2 Shallots
1 Cup Chicken Stock
2 Tbsp Olive Oil
½ Cup Heavy Cream
1 Cup Dry White Wine
2 Tbsp Maple Syrup
Crusty Bread, sliced
Slice sausage while heating olive oil in large saute pan.  While sausage is cooking chop up fennel, garlic, shallots and place in a bowl. Coat fennel combination with maple syrup, and add it to the cooking sausage. Once the fennel combination has softened add the wine and reduce to about half. Once reduced stir in chicken stock. Add clams and cover, cooking for about 8 minutes until the clams open up. As clams open remove them from the pan. Once all clams are removed add heavy cream to the saute pan and simmer for another 5 minutes. Return clams to sauce and serve with sliced crusty bread.

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